Ingredients
1/3 cup white vinegar
1/4 cup minced shallots
2 teaspoons dried tarragon
4 egg yolks, beaten
1/2 cup butter
Directions
1 In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool.
2 Stir in egg yolks and butter. Microwave until thickened, about 1 minute.
That one?
1/3 cup white vinegar
1/4 cup minced shallots
2 teaspoons dried tarragon
4 egg yolks, beaten
1/2 cup butter
Directions
1 In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool.
2 Stir in egg yolks and butter. Microwave until thickened, about 1 minute.
That one?
Real good
2 cans of 6.5 oz minced clams
1.5 TBSP butter
2-3 cloves garlic minced
heat this on low heat for 10 mins or so, stirring it occasionally till clams and garlic are slightly brown. If u don't stir, clams will stick.
add a bit of oregano
a bit of crushed red chili pepper flakes
add 2/3 cup clam juice (almost enough to fill one of the clam cans)
add 2/3 cup of heavy cream (I used half and half)
turn up heat while stirring, then bring heat down..now add:
8 oz of pasta (angel hair, fettucine)
1/4 cup grated parmesan
a bit of parsley (optional)
mix it all together on low heat for a few minutes and serve
2 cans of 6.5 oz minced clams
1.5 TBSP butter
2-3 cloves garlic minced
heat this on low heat for 10 mins or so, stirring it occasionally till clams and garlic are slightly brown. If u don't stir, clams will stick.
add a bit of oregano
a bit of crushed red chili pepper flakes
add 2/3 cup clam juice (almost enough to fill one of the clam cans)
add 2/3 cup of heavy cream (I used half and half)
turn up heat while stirring, then bring heat down..now add:
8 oz of pasta (angel hair, fettucine)
1/4 cup grated parmesan
a bit of parsley (optional)
mix it all together on low heat for a few minutes and serve
Here's a great pie for summer time
PEANUT BUTTER PIE
(serves 1 if your a fat slob-if not serves 8)
2 OREO PIE CRUST (OR MAKE YOUR OWN)
½ C CONFECTIONERS SUGAR
2 C PEANUT BUTTER (CREAMY OR CHUNKY)
8oz CREAM CHEESE (SMALL PACKAGE)
1 LARGE CONTAINER (16oz) WHIPPED CREAM (OR MAKE IT YOURSELF)
1 JAR GOOD HOT FUDGE TOPPING (I USE DOVE OR HERSEYS HOT FUDGE)
Combine confectioners’ sugar, peanut butter and cream cheese, in a large bowl whip with a blender until light and fluffy...
Next fold in half of the whipped cream ....then fold in the rest of the whipped cream making sure not to lose volume in the whipped cream...then fold all into the pie crusts, and freeze completely ..Takes around 3 hours to freeze and set up... serve with HOT FUDGE TOPPINING drizzled over ..
By the way, I'm the orange cat
PEANUT BUTTER PIE
(serves 1 if your a fat slob-if not serves 8)
2 OREO PIE CRUST (OR MAKE YOUR OWN)
½ C CONFECTIONERS SUGAR
2 C PEANUT BUTTER (CREAMY OR CHUNKY)
8oz CREAM CHEESE (SMALL PACKAGE)
1 LARGE CONTAINER (16oz) WHIPPED CREAM (OR MAKE IT YOURSELF)
1 JAR GOOD HOT FUDGE TOPPING (I USE DOVE OR HERSEYS HOT FUDGE)
Combine confectioners’ sugar, peanut butter and cream cheese, in a large bowl whip with a blender until light and fluffy...
Next fold in half of the whipped cream ....then fold in the rest of the whipped cream making sure not to lose volume in the whipped cream...then fold all into the pie crusts, and freeze completely ..Takes around 3 hours to freeze and set up... serve with HOT FUDGE TOPPINING drizzled over ..
By the way, I'm the orange cat
Thai Curry Chicken And Vegetables
* Servings 5*
2 tb Oil
1 ts Five-spice powder
1/2 ts To 1 1/2 ts salt
1/2 ts Garlic powder
1/2 ts Ginger
1/2 ts Pepper
1/2 ts Cayenne pepper
1 tb Soy sauce
1 1/2 lb Chicken breasts, skinned, -boned, cut into 1-inch -pieces
1 c Chicken broth
3 ts Curry powder
2 tb Rice wine vinegar or vinegar
14 oz Coconut milk (not cream of -coconut)
16 oz broccoli, carrots, -water chestnuts and red -peppers (1/2 in pieces or as prefered)
5 c Hot cooked rice
*you can make a slurry with corn starch and water to thicken the sauce, it's tends to be on the thin side,Thai style suaces are usaully thin.*
Heat oil in a large skillet or wok over medium-high heat until hot. Stir in five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce. Blend well.
Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and nolonger pink.
Add chicken broth, curry, vinegar, and coconut milk;
stir. Bring to a boil, reduce heat and simmer uncovered 20 to 25 minutes, stirring occasionly. Add
veggies to skillet, bring to a boil. Cook 3 to 5 minutes or until veggies are crisp-tender. Serve over rice.
By the way, I'm the orange cat
* Servings 5*
2 tb Oil
1 ts Five-spice powder
1/2 ts To 1 1/2 ts salt
1/2 ts Garlic powder
1/2 ts Ginger
1/2 ts Pepper
1/2 ts Cayenne pepper
1 tb Soy sauce
1 1/2 lb Chicken breasts, skinned, -boned, cut into 1-inch -pieces
1 c Chicken broth
3 ts Curry powder
2 tb Rice wine vinegar or vinegar
14 oz Coconut milk (not cream of -coconut)
16 oz broccoli, carrots, -water chestnuts and red -peppers (1/2 in pieces or as prefered)
5 c Hot cooked rice
*you can make a slurry with corn starch and water to thicken the sauce, it's tends to be on the thin side,Thai style suaces are usaully thin.*
Heat oil in a large skillet or wok over medium-high heat until hot. Stir in five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce. Blend well.
Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and nolonger pink.
Add chicken broth, curry, vinegar, and coconut milk;
stir. Bring to a boil, reduce heat and simmer uncovered 20 to 25 minutes, stirring occasionly. Add
veggies to skillet, bring to a boil. Cook 3 to 5 minutes or until veggies are crisp-tender. Serve over rice.
By the way, I'm the orange cat
